Gyro Meat

Gyro Meat Recipe - Authentic Greek Recipe with Ground Lamb, Garlic, Oregano, Onion Powder, Salt, and Pepper

Region / culture: Greece | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Gyro meat is a flavorful and versatile dish that can be enjoyed on its own or as part of a larger meal. This recipe for gyro meat is easy to make and packed with delicious Mediterranean flavors.

History

Gyro meat is a traditional Greek dish that is typically made with lamb or beef that has been seasoned with a blend of herbs and spices. The meat is usually cooked on a vertical rotisserie and then sliced thinly before being served in a pita or on a plate with various toppings and sauces.

Ingredients

1 lb (454 g) of lean ground lamb (frequently ground lamb in a food processor or meat grinder, sometimes with added beef)
2 cloves of garlic, crushed
1.5 tsp of dried oregano, crushed
1 tsp of onion powder
1 tsp of salt
0.75 tsp of pepper

How to prepare

Combine the ingredients in a bowl and shape them into patties that are 0.5 inches thick.
Broil the patties for 8 to 10 minutes, or until they are no longer pink.
Slice the patties thinly and serve them with pita bread, sliced tomatoes, thinly sliced onion, and cucumber yogurt sauce.

Variations

You can use lamb or a combination of lamb and beef in place of lean beef for a more traditional gyro meat flavor.

Cooking Tips & Tricks

To ensure that your gyro meat is flavorful and tender, be sure to use lean beef and season it well with garlic, oregano, onion powder, salt, and pepper. Cooking the meat on a broiler will help to give it a nice charred exterior while keeping the inside juicy and delicious.

Serving Suggestions

Serve gyro meat with pita bread, sliced tomatoes, thinly sliced onion, and cucumber yogurt sauce for a traditional Greek meal.

Cooking Techniques

Broiling the gyro meat patties helps to give them a nice charred exterior while keeping the inside juicy and flavorful.

Ingredient Substitutions

You can use ground lamb or a combination of ground lamb and beef in place of lean beef for a more traditional gyro meat flavor.

Make Ahead Tips

You can prepare the gyro meat patties ahead of time and store them in the refrigerator until you are ready to broil them.

Presentation Ideas

Serve gyro meat on a platter with pita bread, sliced tomatoes, thinly sliced onion, and cucumber yogurt sauce for a beautiful and delicious presentation.

Pairing Recommendations

Gyro meat pairs well with a Greek salad, tzatziki sauce, and a glass of red wine.

Storage and Reheating Instructions

Store any leftover gyro meat in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of gyro meat contains approximately 200 calories.

Carbohydrates

Each serving of gyro meat contains approximately 2 grams of carbohydrates.

Fats

Each serving of gyro meat contains approximately 10 grams of fat.

Proteins

Each serving of gyro meat contains approximately 25 grams of protein.

Vitamins and minerals

Gyro meat is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains garlic and onion powder, which may be allergens for some individuals.

Summary

Gyro meat is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential vitamins and minerals, making it a nutritious option for a balanced diet.

Summary

Gyro meat is a delicious and nutritious dish that is easy to make at home. With a few simple ingredients and some basic cooking techniques, you can enjoy this flavorful Mediterranean dish anytime.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Gyro Meat. It was many years ago when I was visiting my dear friend Maria in Greece. Maria was a wonderful cook and always welcomed me into her kitchen with open arms. One day, as I sat at her kitchen table sipping on a cup of Greek coffee, she pulled out a worn and tattered cookbook. With a mischievous twinkle in her eye, she flipped through the pages until she landed on a recipe for Gyro Meat.

As she read through the ingredients and instructions, I could feel my mouth watering. The combination of spices and herbs sounded absolutely divine. Maria must have noticed my excitement because she immediately offered to teach me how to make it myself.

We spent the entire afternoon in the kitchen, mixing and kneading the meat mixture until it was just right. Maria taught me the importance of using fresh herbs and quality meat, and how to season it just so. She showed me how to form the meat into a log shape and roast it until it was tender and juicy.

The smell that filled her kitchen as the Gyro Meat cooked was intoxicating. I couldn't wait to taste the final product. When it was finally ready, Maria sliced it thinly and served it with warm pita bread, tangy tzatziki sauce, and a crisp Greek salad. It was a meal fit for the gods, and I knew I had to learn how to make it myself.

When I returned home from Greece, I immediately set to work recreating Maria's Gyro Meat. I made it for my family and friends, who all raved about how delicious it was. I was so proud to have learned such a wonderful recipe from my dear friend.

Over the years, I have continued to make Gyro Meat for special occasions and family gatherings. It has become a staple in my recipe book, and I always think of Maria whenever I cook it. Her guidance and expertise have stayed with me, and I am forever grateful for the time we spent together in her kitchen.

I have since shared the recipe with my own children and grandchildren, passing down the tradition of making Gyro Meat from generation to generation. It brings me joy to see them enjoy the same flavors and aromas that I experienced in Maria's kitchen so many years ago.

As I sit here now, flipping through the pages of my own cookbook, I can't help but smile at the memories that flood back to me. The taste of Gyro Meat will always remind me of Maria, of Greece, and of the love and friendship that transcends time and distance.

And so, I will continue to make Gyro Meat for years to come, honoring the legacy of my dear friend and the culinary traditions that have shaped me into the cook I am today. The recipe for Gyro Meat will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.